Ina Garten's Farro Salad

Ina Garten's farro salad is a healthy and easy-to-make salad recipe. It includes fresh ingredients such as tomatoes, parsley, and radishes along with a dressing of extra virgin olive oil and lemon juice. Here is how to make Ina Garten's farro salad.

What is Farro?

Farro is an ancient Mediterranean grain, which is sold dried and cooked in water until soft. It is made with similar ingredients to more familiar grains like rice or quinoa. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.

Farro is an excellent source of fiber, carbs, and protein. Mixing it with some veggies and olive oil will make them a super healthy addition to a meal.

Ina Garten's Farro Salad

This basic farro salad is made with cooked tender farro mixed with fresh ingredients such as cucumber, tomatoes, radishes, parsley, and mint leaves, and a bright and tangy dressing. Some farro salad recipes can include pistachios, walnuts or almonds as well. If desired, you can choose to add other vegetables or greens to the salad.

The vinaigrette includes olive oil, lemon juice, salt, and black pepper. This vinaigrette adds moisture and flavor to the salad.

The farro should be cooked in boiling water until tender, which should take about 30 minutes. Then, once it is cooked, you can mix in the veggies, pistachios or any other nuts and Parmesan cheese.

For a creamier version, you can also add some mayonnaise or garlic sauce to your version of this farro salad.

Ina Garten's Farro Salad Ingredients

• 1 cup pearled farro (6 ounces) 
• 1 cup fresh apple cider
• 2 bay leaves
• Kosher salt, to taste
• 2 cups water
• ½ cup extra virgin olive oil
• ¼ cup freshly squeezed lemon juice
• ½ teaspoon freshly ground black pepper
• ½ cup roasted, salted pistachios, whole or chopped
• 1 cup roughly chopped fresh parsley
• 1 cup roughly chopped fresh mint leaves
• 1 cup cherry or grape tomatoes, halved through the stem
• ⅓ cup thinly sliced radishes
• 2 cups baby arugula
• ½ cup shaved Italian Parmesan cheese
• Flaked sea salt, to taste

How to Make Ina Garten's Farro Salad

1. In a saucepan set over medium heat, add the farro, apple cider, bay leaves, 2 teaspoon salt, and 2 cups of water; cook uncovered for 30 minutes or until the farro is tender. If the farro has absorbed all of the water but it isn't tender yet, just add more water and continue cooking it.

2. Once the farro is tender, drain it, and put it aside in a large serving bowl. Discard the bay leaves. 

3. In a small bowl, whisk the olive oil with the lemon juice, 1 teaspoon of salt, and the pepper.

4. Add the vinaigrette to the warm farro and stir until combined. Set the farro aside for at least 15 minutes to cool. 

5. Stir in the pistachios, chopped parsley, mint, tomatoes, and radishes.

6. Add the arugula and Parmesan, and gently fold them in so that you don't break up the Parmesan too much. Season with sea salt and serve immediately. 

How to Store Farro Salad

You can store leftover farro salad in the fridge to eat over a few days. Simply put it into an airtight jar or container and place it in the fridge. Farro salad can last in the refrigerator for up to 3 days.

Vegetables You Can Use in Farro Salad

These vegetables and greens are all wonderful additions to farro salad:

• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Celery
• Cucumbers
• Endive
• Escarole
• Green onions
• Lettuce
• Mushrooms
• Peas
• Bell peppers
• Corn
• Chili peppers
• Radishes
• Romaine
• Spinach
• Tomatoes

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Ina Garten’s Farro Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Ina Garten’s farro salad is a healthy and easy-to-make salad recipe. It includes fresh ingredients such as tomatoes, parsley, and radishes along with a dressing of extra virgin olive oil and lemon juice. Here is how to make Ina Garten’s farro salad.

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Ingredients

• 1 cup pearled farro (6 ounces)
• 1 cup fresh apple cider
• 2 bay leaves
• Kosher salt, to taste
• 2 cups water
• ½ cup extra virgin olive oil
• ¼ cup freshly squeezed lemon juice
• ½ teaspoon freshly ground black pepper
• ½ cup roasted, salted pistachios, whole or chopped
• 1 cup roughly chopped fresh parsley
• 1 cup roughly chopped fresh mint leaves
• 1 cup cherry or grape tomatoes, halved through the stem
• ⅓ cup thinly sliced radishes
• 2 cups baby arugula
• ½ cup shaved Italian Parmesan cheese
• Flaked sea salt, to taste

Instructions

1. In a saucepan set over medium heat, add the farro, apple cider, bay leaves, 2 teaspoon salt, and 2 cups of water; cook uncovered for 30 minutes or until the farro is tender. If the farro has absorbed all of the water but it isn’t tender yet, just add more water and continue cooking it.
2. Once the farro is tender, drain it, and put it aside in a large serving bowl. Discard the bay leaves. 
3. In a small bowl, whisk the olive oil with the lemon juice, 1 teaspoon of salt, and the pepper.
4. Add the vinaigrette to the warm farro and stir until combined. Set the farro aside for at least 15 minutes to cool. 
5. Stir in the pistachios, chopped parsley, mint, tomatoes, and radishes.
6. Add the arugula and Parmesan, and gently fold them in so that you don’t break up the Parmesan too much. Season with sea salt and serve immediately. 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 543Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 11mgSodium: 542mgCarbohydrates: 43gFiber: 7gSugar: 17gProtein: 12g